Food processing & Technology

Course Descriptions

AMS 301- Intro to Food Science and Technology

Course Description: A comprehensive introduction to the basic concepts and principles of food science
and the role of science in food processing and technology.

AMS 303- Food Laws and Regulations

Prerequisite/Corequisites: AMS 301

Credit Hours: 3hr

Course Description: History, development, and enforcement of major federal food statutes and regulations,
with emphasis on the Federal Food, Drug, and Cosmetic Act (FDCA), the Food and Drug
Administration (FDA) and the US Department of Agriculture (USDA) regulations.

AMS 352- Food Processing: Unit Operations

Prerequisites/Corequisites: AMS 301

Credit Hours: 3hr

New Course Description: This course provides an overview of unit operations and processing techniques that
are used in food processing.Topics will include thermal processing, low temperature
preservation, dehydration, irradiation, enzyme technology, separation and concentration,
evaporation and distillation, and high-pressure and minimal processing methods.

AMS 381- Food Quality Assurance

Prerequisites/Corequisites: AMS 301

Credit Hours: 3hr

Course Description: Theory and application of quality assurance programs for the food processing industry,
with emphasis on good manufacturing practices, sanitation programs, and audits.

AMS 395- Fundamentals of HACCP

Prerequisites/Corequisites: AMS 301

Credit Hours: 3hr

Course Description: Development and implementation of the Hazard Analysis and Critical Control Point (HACCP)
system and its application in the food processing industry.

AMS 462- Commodity Food Processing

Prerequisites/Corequisites: AMS 352

Credit Hours: 3hr

Course Description: Principles of food processing, stages and operations, and product formulations for
processing and manufacturing different categories of food products such as cereals,
dairy, meats and poultry, and fruits and vegetables.